It is not the size but the well-defined delimitation that qualifies most specialty teas as origin teas, and usually the place will be part of the name, from Ceylon tea to Darjeeling tea to Keemun or Qimen black tea to Kakegawa Fukamushi tea, there are hundreds more of them.

Stephen Stroman, manager of the Lobby Lounge at the Charleston Place Hotel in Charleston, SC, where afternoon tea is de rigeur, notices that China Rose Petal is a popular scented tea, while tea purists usually opt for high quality Darjeeling, Keemun and green teas.

In 1875, a dismissed imperial official took the initiative to try full oxidation of the already locally famous Huang Shan Mao Feng spring leaf, which was then named Qimen Hong Cha, or Qi Hong or Keemun, from the Qimen village in Anhui Province.

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